Silky Tofu with Perfect Partner: The Ultimate Dubu Kimchi Recipe
The best side dish for drinks, a delightful way to make delicious Dubu Kimchi
On a rainy weekend, I decided to make some Dubu Kimchi at home for a casual drink. The combination of soft, fluffy tofu and spicy, tangy kimchi is perfect. This is a recipe for Dubu Kimchi, which is great as a drinking snack and also as a side dish for rice.
Main Ingredients- 1 block (approx. 300-350g) firm tofu
- 1/6 head napa cabbage kimchi
- 1/4 medium onion
Seasoning & Others- 2 Tbsp cooking oil
- 1/2 Tbsp minced garlic
- 1/2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp water (plain)
- 1 Tbsp mirin (rice wine)
- 1 Tbsp sesame oil
- 1 tsp toasted sesame seeds
- 2 Tbsp cooking oil
- 1/2 Tbsp minced garlic
- 1/2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp water (plain)
- 1 Tbsp mirin (rice wine)
- 1 Tbsp sesame oil
- 1 tsp toasted sesame seeds
Cooking Instructions
Step 1
First, prepare 1/6 of a napa cabbage kimchi head, which will be the base for your stir-fried kimchi. Cut the kimchi into bite-sized pieces for easier stir-frying and better flavor distribution.
Step 2
Now, let’s start stir-frying the kimchi. Heat a frying pan over medium-high heat and add 2 tablespoons of cooking oil. Once the oil is hot, add all the cut kimchi and stir-fry until it becomes slightly translucent.
Step 3
Once the kimchi is sautéed, add 1/2 tablespoon of minced garlic and 1/2 tablespoon of gochugaru (Korean chili flakes). Continue to stir-fry, allowing the garlic to become fragrant and the chili flakes to infuse their flavor.
Step 4
Add 1 tablespoon of mirin and 2 tablespoons of water. Stir-fry while allowing the sauce to reduce and thicken. Mirin helps to remove any unpleasant smell from the kimchi and adds a touch of sweetness, while the water prevents the seasoning from burning and helps it meld together.
Step 5
When the kimchi is about 90% cooked and the sauce has thickened, thinly slice 1/4 onion and add it to the pan. Stir-fry the onion only briefly until it’s still slightly crisp. This adds a pleasant sweetness and crunch.
Step 6
Turn off the heat. Finally, stir in 1 tablespoon of sesame oil and 1 teaspoon of toasted sesame seeds. This adds a nutty aroma and a delightful textural contrast.
Step 7
Now, prepare the main ingredient: the tofu. Take one block of firm tofu, cut it in half lengthwise, and then slice it into bite-sized pieces. Aim for pieces that are not too thin, so they hold their shape when boiled.
Step 8
In a pot, bring enough water to cover the tofu, along with 1/2 tablespoon of salt, to a boil. Once the water is boiling, carefully add all the cut tofu pieces and blanch them for about 1 to 2 minutes. This process removes any raw tofu taste and makes the texture smoother.
Step 9
Drain the blanched tofu well using a colander. Do NOT rinse the tofu under cold water! Rinsing with cold water will make it firm, so just let the steam gently cool it.
Step 10
Finally, arrange the warm blanched tofu and the stir-fried kimchi on a serving plate. Your delicious Dubu Kimchi is ready to be enjoyed! Savor the wonderful harmony of warm tofu and spicy kimchi.
